How to Make an Omelet

Don't you love to eat breakfast at those places in small towns with the little cow cream pitchers ?... You know, the cream comes out of the cow' s mouth. If you order the Southwest Omelet, you can't go wrong. It may have any number of names: Santa Fe, Texas skillet, Rancho Huevo, etc..
Maybe, you have always wanted to be able to fix an omelet. It is not some magical formula; it's quite easy.
Once you learn how, you can use any number of left-overs and your favorite sauces, herbs, and spices to create your own specialty.

Instructions

Things You'll Need:

• one egg
• small amount oil
• small skillet, preferably non-stick around 8" diameter
• cheese, meat, veggies
• hot sauce, chili sauce, or other sauce, if desired.

1. Step 1

   Heat your skillet on low-medium. Add about a tablespoon of oil. Be sure skillet is well coated.

2. Step 2

   In a bowl, whisk one egg and one tablespoon of water. Add a little salt and pepper.

3. Step 3

   Pour egg mixture into the pan, and allow to begin to cook. Don't try to turn it or anything. It should begin to cook.

4. Step 4

   As it cooks, carefully tilt the skillet, avoiding a house fire, and let the egg run to the sides. With the spatula, gently lift up the sides and allow the uncooked egg to run under the cooked part, building up the sides of your omelet.

5. Step 5

   DO NOT TURN THE EGG. After the liquid has just about cooked up, add meat, veggies and cheese. I like any of the following: ham, colby, Monterey Jack or pepper jack cheese, mushrooms, green or red peppers, sausage, tomatoes, and onions. With the Southwest flavor combinations, hot sauce is good. If you are doing something else, a different sauce would be better. I also throw some seasonings like onion powder, seasoning salt, etc. in. If you were doing ham, cheese and spinach, garlic powder would be good.
   Add them just to one half of the pan.

6. Step 6

   Next, you will use the spatula to gently fold over one side. Allow it to cook on low, and then very carefully turn the whole thing, to allow it to brown on the other side. You can skip this step, if you think you will lose your innerds